Typica Mejorado Washed

This delicate coffee introduces itself with aromas of caramel, nectarine, cashew, and cocoa powder. Notes of milk chocolate, bergamot, and cashew accompany nectarine acidity in the round-bodied cup. Persimmon, black tea, and a touch of clove emerge in the finish.

Details

Producer: Juan Peña Farm: Hacienda La Papaya Region: Loja Province Altitude: 1,800-2,200 masl Varietal: Typica Mejorado Process: Washed Roast: Light-Medium Notes: Cashew, Nectarine, Black Tea

The Story

Typica Mejorado is a genetically distinct line of Typica developed and propagated in Ecuador, possibly introduced through earlier experimental plantings by Ecuador’s national coffee research institute. Recent genetic testing by World Coffee Research has confirmed that it is a Bourbon by Ethiopian heirloom hybrid, which explains its floral, fruit-forward character with refined sweetness.

This was the first coffee variety planted at Hacienda La Papaya in 2009, using seeds sourced from an experimental farm in northern Ecuador, and to this day is the backbone of all three HLP farms. A batch of "mother plants" is maintained as a source of seeds for reproduction, with the aim of conserving the genetics of the variety.

Direct Trade

Fifth-generation farmer Juan Peña began planting coffee in 2009 and now has 16 hectares of coffee in production at Hacienda La Papaya in Loja, Ecuador. The coffee is fully irrigated and fertilized according to an ingenious system of Juan's design, with soil sensors that analyze the ideal fertilization mixture at any given time. There is also an extensive nursery on site which serves both to regenerate existing lots and nurture new varietals.

Along with Philip Smith, Juan Peña founded CafExporto in 2019 at first to serve as the exporting arm of La Papaya. It has now expanded to offering technical and educational support, processing expertise, and export services for producer partners in Loja, Zamora, and other regions.

We visited Hacienda La Papaya and CafExporto most recently in August 2024. One thing we’ve enjoyed experiencing in person is how the unique geography and cultivation innovations at La Papaya extend the harvest season. 2024 was a fairly traditional weather-cycle year in Loja. This predictability, in tandem with Juan’s advanced irrigation system, allowed for first pickings to begin in late May, the harvest to be in full swing in August, and the final cherries to be collected in early October.

Sourced from the Loja Province of Ecuador, this Typica Mejorado lot is produced by Juan Peña and roasted by /shop/roasters/pt-s-coffee-roasting. The coffee is grown at an elevation of 1800–2200 masl and undergoes a washed process, a technique often utilized to highlight the inherent clarity and acidity of the bean. You can learn more about how these processing methods influence the final cup profile in our guide.

The Typica Mejorado varietal is a distinct selection that often bridges the gap between traditional cultivars and modern hybrids. In this specific offering, the roaster identifies notes of cashew, nectarine, and black tea. When evaluating these characteristics, it is helpful to reference the flavor wheel to better understand how these specific descriptors relate to broader sensory categories. This lot represents a focused look at the potential of high-altitude Ecuadorian coffee, showcasing the clean, structured profile typical of the washed method.